| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Cornstarch |
| 2 |
ts |
Sugar |
| 2 |
|
Garlic cloves (or more) minced |
| 1 |
tb |
Hot Bean Paste |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Sichuan Peppercorn powder (amount may be doubled) |
| 1 |
tb |
Red hot pepper oil (or more) |
| 3 |
tb |
Vinegar |
| 1 |
tb |
Soy sauce |
|
|
Salt & pepper; to taste |
| 1 |
lb |
Tofu (firm or soft); diced |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Corn or canola oil |
| 1 |
tb |
Minced ginger root |
| 1/4 |
lb |
Fresh mushrooms; chopped |
| 1/4 |
c |
Water chestnuts, chopped |
| 3 |
|
Green onions (or more) minced |
INSTRUCTIONS
SAUCE MIXTURE
OTHER INGREDIENTS
Mix sauce ingredients together in a small bowl. Set aside.
Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1
tablespoon soy sauce; stir gently and occasionally for 2 minutes.
Add chopped mushrooms and water chestnuts; stir gently for 2 minutes.
Add minced green onions and sauce mixture and stir for 1 minute. Serve hot.
Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8
gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm
Calcium: 95 mg
Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. Typos
by: Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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